Kaiserschmarrn is a traditional Austrian dessert. It’s soft and fluffy on the inside, torn into pieces, and finished with powdered sugar. It’s a dish that’s both comforting and playful.
Often served in Austrian cafés and mountain lodges, Kaiserschmarrn is typically enjoyed as a dessert or sweet lunch, paired with fruit compote and coffee. This classic version is simple, fun and lightly sweet.
Why You’ll Love This Recipe
- Light, fluffy texture
- Simple pantry ingredients
- Fun and unique presentation
- Classic Austrian comfort food
- Perfect for brunch or dessert
Ingredients
Method
How to Make Kaiserschmarrn
Step 1: Make the batter
- In a bowl, whisk together the flour, sugar, salt, milk, and egg yolks until smooth.
Step 2: Whip the egg whites
- In a separate bowl, beat the egg whites until stiff peaks form.
Step 3: Fold gently
- Carefully fold the egg whites into the batter until just combined.
Step 4: Cook the pancake
- Melt the butter in a large skillet over medium heat. Pour in the batter and sprinkle with raisins if using. Cook until the bottom is golden and the top is mostly set.
Step 5: Tear and caramelize
- Using a spatula, tear the pancake into large pieces. Continue cooking briefly until lightly caramelized.
Step 6: Serve
- Transfer to a plate and dust generously with powdered sugar. Serve warm.
Notes
Tips for Perfect Kaiserschmarrn
- Fold gently to keep the batter airy
- Don’t rush the cooking — medium heat works best
- Tear into rustic pieces, not small bits
- Serve immediately for the best texture
Serving Suggestions
Kaiserschmarrn is traditionally served with:- Applesauce
- Plum compote
- Powdered sugar